Method:

If you wish to make your shrimp bouncy, you can treat the shrimp according to the steps in this post: How to make shrimp crunchy. Adjust the ingredients accordingly.

Cut the 2/3 of the shrimp into small pieces and mince 1/3 of the shrimp. Mix the shrimp with all the ingredients in the Seasonings. If you treat the shrimp using the method above, you can skip the last two ingredients (marked *) in the Seasonings, which are cornstarch and egg white. If the filling is lose and not sticky, add more starch to bind it.

To roll the shrimp, place a piece of the tofu skin on a flat surface. Sprinkle a little bit of water to make it softer or wet your hand with water and rub on the tofu skin surface so it becomes pliable.

Scoop about 1 heaping tablespoon of the filling onto the tofu skin. Use a little bit of water and dab it around the edges to ensure sealing.

Roll up the bottom part of the skin, tuck the shrimp tightly. Roll until the end of the tofu skin.

Twist both ends of the opening and make sure they are closed, so when deep-frying, the oil won’t seep in. Wet your hand with water to help with sealing.

The shrimp wrapped in tofu skin are now ready for deep-frying.

Heat up a wok with enough cooking oil for frying. When the oil is fully heated, turn the heat to medium and gently drop the shrimp rolls into the oil. Keep turning around and deep fry until they turn golden brown. Dish out on a plate lined with paper towels to absorb the excess oil. Cut them up in halves, and serve immediately with Worcestershire sauce or mayonnaise, or both.

Method:

If you wish to make your shrimp bouncy, you can treat the shrimp according to the steps in this post: How to make shrimp crunchy. Adjust the ingredients accordingly.

Cut the 2/3 of the shrimp into small pieces and mince 1/3 of the shrimp. Mix the shrimp with all the ingredients in the Seasonings. If you treat the shrimp using the method above, you can skip the last two ingredients (marked *) in the Seasonings, which are cornstarch and egg white. If the filling is lose and not sticky, add more starch to bind it.

To roll the shrimp, place a piece of the tofu skin on a flat surface. Sprinkle a little bit of water to make it softer or wet your hand with water and rub on the tofu skin surface so it becomes pliable.

Scoop about 1 heaping tablespoon of the filling onto the tofu skin. Use a little bit of water and dab it around the edges to ensure sealing.

Roll up the bottom part of the skin, tuck the shrimp tightly. Roll until the end of the tofu skin.

Twist both ends of the opening and make sure they are closed, so when deep-frying, the oil won’t seep in. Wet your hand with water to help with sealing.

The shrimp wrapped in tofu skin are now ready for deep-frying.

Heat up a wok with enough cooking oil for frying. When the oil is fully heated, turn the heat to medium and gently drop the shrimp rolls into the oil. Keep turning around and deep fry until they turn golden brown. Dish out on a plate lined with paper towels to absorb the excess oil. Cut them up in halves, and serve immediately with Worcestershire sauce or mayonnaise, or both.

Cook’s Note:

You can get tofu skin in the frozen section of Asian food stores. If you can’t find it, you can make tofu skin from scratch, using only soy beans and water.

Love this recipe. You can buy dried soy skin (flat pieces) or “fu chuk” in most Asian supermarket. Soak the flat pieces in water and then cut to desired size before filling it with shrimp or fish paste (cake) for “yong tau fu”. I do this quite often at home.

This looks really delicious. I used to try crab meat wrapped in tofu skin in Thailand and it was great! Shrimp in crispy tofu skin is new to me. I am sure I would welcome a roll or two. Thanks for sharing.

Hm, looks really good. Lye water is used in all ramen noodles in Japan (kansui), do you think it’s really that bad? I was thinking about ordering a bottle of it online since I cannot find it in the stores around here and want to make ramen noodles at home but if it’s dangerous for my health, I won’t do it of course.

Yes, I know. Kansui is used in Chinese noodles and other foods that has a QQ texture. Ramen is basically Chinese egg noodles, so yes, lye water is used. I have certainly read many reports in Chinese that warn about the health hazards of lye water. For treating the shrimp, I am strongly against it as it’s not necessary and there are other ways to treat the shrimp. If you are making ramen noodles at home, I wouldn’t use it and I am sure the noodles will still be great. You can read about the health hazards here: http://www.health.sa.gov.au/pehs/PDF-files/ph-factsheet-lye-water.pdf